4人份

材料
三层肉450克，切2寸小块
白砂糖2大匙
绍兴酒¼杯
酱青2大匙
黑酱油½大匙
清水2杯
八角2个
¼寸的新鲜生姜1块，去皮切块
葱花少许

做法
1.把三层肉用滚水煮2-3分钟，取出沥干，冲洗干净，去除杂质。
2.在大型平底锅或炒锅中用中低火加热白砂糖至糖开始融化。
3.调至中火，把三层肉加入锅中，煎至两面焦黄，小心避免烧焦。
4.把绍兴酒、酱青、酱油、姜和八角加入锅中，加入2杯水（以淹没三层肉为准）。
5.煮滚后调至小火，加盖焖煮1小时，定时检查以确保不会烧焦。
6.开盖后继续煮至汤汁收干，肉质变软。
7.缀以少许葱花，搭配米饭享用即可。

Braised Pork Belly
serves 4

Ingredients
450g pork belly, cut into 2″ pieces
2 tbsp granulated sugar
¼ cup Shaoxing wine
2 tbsp soy sauce
½ tbsp dark soy sauce
2 cups water
2 star anise
¼ inch fresh ginger, peel and slice
green onions for serving

Method
1.Place pork belly in a pot of boiling water, cook for 2-3mins. Drain and rinse well to remove impurities.
2.Heat sugar in a large pot or wok over medium-low heat until it starts to melt.
3.Turn the heat to medium, add pork belly to brown in sugar on all sides, being careful not to burn it.
4.Add Shaoxing wine, soy sauces, ginger and anise to the pot with the 2 cups of water (enough to cover the pork belly).
5.Bring to a boil, reduce heat to low, cover and simmer for 1hr, checking periodically to ensure it doesn’t burn.
6.Uncover and continue to simmer until all liquid is absorbed and pork belly is tender.
7.Garnish with green onions and serve over rice.

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